Need a new recipe for Taco Tuesday and got leftover pulled pork? Chipotle guacamole pulled pork tacos are a quick and easy week night meal – especially if you’ve made our pressure cooker pulled pork and have some in the freezer.
Cut avocados in half and remove pit. Scoop out flesh. Add 1 chipotle, adobo sauce, cilantro, lime, salt and pepper.
We freeze the leftover chipotle in an ice cube tray evenly portioned with a bit of sauce so that we can freeze it. Once frozen, pop them into a Ziploc for storage. Then we can defrost and use one to flavour the guacamole. Adjust the amount you use in the recipe according to your own tolerance for hot peppers.
You can use fresh cilantro if you have it, but we often just use the equivalent of frozen chopped cilantro as shown below. We find it cuts down on food waste and is a real convenience!
Why Does Cilantro Taste Like Soap?
I’m so glad to be in the majority of the population that can enjoy cilantro. But for just under 15% of us, cilantro can taste like soap or worse. The interesting thing is that you are actually a ‘super taster’! Most people just can’t detect the compound that makes cilantro taste so bad. If cilantro is a non-starter for you, substitute another herb you enjoy such as parsley.
Mash the avocado and mix together until smooth (you can also leave some chunky if preferred). Adjust seasonings as desired.
The Best Smoked Pulled Pork Recipe
You might be surprised to learn that the best smoked pulled pork recipe isn’t smoked at all, doesn’t even need a smoker and takes less than an hour to cook!
Hubs and I used to flock to every rib fest in and out of town in search of the best smoked pulled pork. We used to think there was nothing better than pork cooked low and slow; smoked pulled pork can take about 16 hours to cook (for an 8 pound pork shoulder). A week after one rib fest, we even travelled all the way to London, Ontario to try smoked pulled pork from one of the vendors that had sold out. But when it was delivered to our table, it was tough and dry. Such a disappointing experience for a 4-hour round trip drive!
But you know what never disappoints? Our pulled pork recipe made in a pressure cooker – in only one hour! It’s always moist and guest what? It’s even smokey! Our secret ingredient is liquid smoke. You’ll find the link to our recipe at the end of this post.
Prepare Pressure Cooker Pulled Pork
If you don’t already have pulled pork in the freezer, make some in the pressure cooker using our recipe. Otherwise, defrost pulled pork and heat up. If we’re in a rush, we sometimes even pop it into the microwave.
Cut cherry tomatoes in half.
We use these gluten free shells, but any taco shell will do. Warm them up according to package directions.
Add shredded cheese on the bottom. I find this helps prevent the bottom of the shell from getting soggy.
Load the shells up with the rest of the fillings: lettuce, pulled pork, cherry tomatoes, chipotle guacamole and a bit more shredded cheese if you like.
Pressure Cooker Pulled Pork Recipe
Get our pressure cooker pulled pork recipe here. Then grab the printable recipe for our Chipotle Guacamole below.
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Chipotle Guacamole Pulled Pork Taco
- 2-3 Haas avocados
- 1/2 cup fresh cilantro
- 1 TBLSP lime juice fresh or bottled
- 1/2 to 2 canned chipotle in adobo sauce chopped This amount will vary depending on how hot your like your food! We typicallly use one for this recipe
- Salt and pepper to taste
- 3 gluten free taco shells per person. We use Old El Paso
- Pulled pork Set it out in a dish so every can assemble their own taco.
- cherry tomatoes cut in half
- shredded cheese
- lettuce if desired shredded
- Cut each avocado in half and remove pit. Scoop out flesh into bowl.
- Add remaining ingredients. Mash with fork until smooth (or leave half chunky). Taste and add more salt and pepper if needed.
- Slice cherry tomatoes in half. Shred lettuce. Place shredded cheese and the rest of the topping in separate bowls.
- Heat taco shells until warm.
- Let everyone assemble their own tacos with shredded cheese, lettuce, pulled pork, cherry tomatoes and guacamole as desired.
That looks and sounds sooooooooo yummilicious Sara. We love our pulled pork too. I’ve never though to use some of the leftovers in a taco. The hubby usually does it on the Weber, but’s quite a mission to get it just right. We’ll definitely be trying your slow cooker version.
Awesome; hope you like it! There’s nothing better than using leftovers for tacos; I love the combo of tender pork with crunch!